A gluten free rustic mixed berry pie is one of the tastiest ways to embrace, and to share, the yummy flavors of summer! Beautifully free-formed, this gluten free pie is easy! (But you never have to tell.)
If you’re one of those folks who shudders at the thought of making a gluten free pie crust, I have great news for you: the latest “fashion” in pies is the “Rustic Crust,” which simply means that even for fruit pies, only one crust is necessary.
No need to worry about rolling and transferring a top crust, which is what usually giv
es people the trouble. The end result is a home-style pie with a gorgeous free-formed crust that’s light and flaky, and totally un-fussy!
To read more about this new take on old fashioned pie crusts, have a look at my Grandma’s Pie Crust post.
Even if you have any troubles folding this one-crust pastry over on top of the filling, you can still patch the top and use cookie cutters to put decorated pieces on here and there to give it a whimsical and pretty look.
All without having to transfer a top crust, and all without having to make a second pastry.
This dough is so soft and light it will be delicious no matter how it looks, but sometimes you may just want to dress it up a bit, and cookie cutters (think hearts, stars, apples, acorns, leaves …) are just the thing!
Give this recipe a try with your favorite summer berries — here I used a mixture of strawberries, raspberries, blueberries and blackberries.
Paired with a yummy vanilla ice cream or non-dairy coconut or soy “ice cream”, it will make a yummy and patriotic Red, White & Blue flavor celebration on holidays!
Gluten Free Rustic Mixed Berry Pie Recipe
Gluten Free Rustic Mixed Berry Pie
This rustic one-crust pie is an easy cheat for making a gluten free pie when you don't want to have to transfer a top pie crust!
Ingredients
Gluten Free Crust
- 1 cup (135 grams) gfJules™ All Purpose Gluten Free Flour (OR 14 Tbs. gfJules™ All Purpose Gluten Free Flour + 2 Tbs. Mesquite Flour if you prefer a darker crust)
- 1/2 teaspoon salt
- 2 Tbs vegetable or palm shortening (Spectrum Organic is the brand I recommend)
- 3 Tbs butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 Tbs vodka (recommended) + 1-2 Tbs cold water OR 3-4 Tbs. cold water
- egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust
Berry Filling
- 4 cups fresh or frozen raspberries, strawberries, blueberries, blackberries … a mixture is best
- 1/4 cup (34 grams) gfJules™ All Purpose Gluten Free Flour
- 1/2 cup granulated cane sugar
- 1 teaspoon cinnamon
- demerara sugar or granulated sugar to sprinkle on top
Instructions
Filling:
Wash all berries well, removing stems and leaves. Chop strawberries, then add together with other berries and remaining filling ingredients in a large bowl. Set aside while rolling out crust pastry.
Pastry:
For full step-by-step directions and photos for making gluten free pie crust, hop to this recipe.
- In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using flat paddle attachment on a stand mixer OR a pastry cutter.
- Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly.
- Form a disc with the dough, wrap in plastic and set aside on in the refrigerator or the counter for 30 minutes while you make your filling.
- Preheat oven to 400° F.
- After allowing the dough to rest, roll the pastry out onto a surface dusted with gfJules™ All Purpose Gluten Free Flour. A flexible pastry sheet (e.g. Silpat) for that purpose works well.
- Roll to a diameter at least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust using a butter knife or bench scraper.
- Lay the edge over your rolling pin so that it is supported by the rolling pin as you lift the crust onto your pie plate. Gently pat into shape and allow the excess crust to lay over the edge of the pie plate until the top crust is finished. (For more tips on how to transfer rolled pastry, watch my pie crust making video!)
- Fill the pie with mixed fruit filling, then gently fold the crust edges over toward the center of the pie.
- Line the oven rack below the crust with aluminum foil to prevent dripping onto the oven floor. Brush the crust with beaten egg or milk of choice to help brown the crust as it bakes; cover crust with foil to prevent over-drying.
- Bake at 400° F for 20 minutes. Remove foil and brush top with egg wash or milk again.
- Reduce the oven temperature to 350° F and bake for another 35 minutes, or until filling is thickened and bubbly and the crust is lightly browned.
- Remove to cool on a wire rack and sprinkle pie lightly with sugar (optional).
Serve warm with or without ice cream or non-dairy ice cream like So Delicious® Coconut or Cashew Milk Ice Cream.
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This recipe is perfect! I found out that I had to change to a gluten-free diet right at the time of my birthday. So this is all new to me and a little overwhelming, but I will definitely enjoy this as my birthday cake replacement! Thank you!
Pie crust is the one thing I hate making, since it has to look perfect, with perfectly pinched edges….now this rustic pie crust is something I can embrace! Roll it out, add the filling, flop the pastry over top and lets call her good!
For sure I try this fruit pie.
Thanks.
Help me out, everyone……what is mesquite flour? Why would you use it, snd where can I buy it?
Excellent question, Jackie. I’ve never heard of it either and would like the scoop on it.
Geez, I’m a dummy. Jackie, the word “mesquite” in the ingredients list is a link that explains all.
Jay & Jackie – yes, the word “mesquite” is linked to one of the mesquite flours that I have experimented with, but I did some more searching and found this deal on Mesquite Flour if you order online from Natural News.com’s store: 16 oz. of Mesquite Flour for $9.95 (I don’t know what they charge for shipping). Mesquite flour itself is made from the pods of the desert Mesquite Tree, and though it sounds like the flour might smell or taste like your Barbeque, it’s actually a nutty, sweet smelling flour with a mild cocoa taste. I add it here and there in place of a small percentage of white flour for a low-glycemic boost in protein and micronutrients. If you can get your hands on some, it’s really fun to experiment with, especially in tart and pastry applications. Enjoy!
OMG, yum! I LOVE berries! And mesquite flour is the BEST! I will be making this and eating it warm from the oven with the vanilla bean So Delicious coconut milk ice cream, for sure!
Hi Jules. This recipe looks great!! Can it be made with fresh fruit instead of frozen? Any adjustments? Thanks.
Hi Dawn, I used all fresh berries. It’s nice to know there’s an option for frozen though, when those yummy fresh berries aren’t so readily available!